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page 53
yolk of egg, and brown very slightly. Take them out of the oven, make a little
hole as large as an egg in the top, and fill it with melted butter.
ROASTED POTATOES.
Wash and dry your potatoes, have them all of a size, and put them in a tin oven
or a cheese toaster. Do not put them too near the fire. Large potatoes require
two hours to roast them.
POTATOES AND ONIONS.
Boil the onions, rub them through a sieve, and mix them with potatoes prepared
as in mashed potatoes. Regulate the quantities to your taste.
CABBAGE.
Is best boiled with middling or side of bacon, never fill the pot up with cold
water after it has commenced boiling; a tea-spoonful of saleratus improves
boiled cabbage, when they are old. Always dish the cabbage first, and after you
skin the bacon lay it on top.
Corn bread is a necessary appendage to bacon and cabbage.
COLD-SLAW.
Cut your cabbage beautifully, in fine threads. You must not use any but the
white heart of the cabbage; put it in a steamer over boiling water two
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